Researchers study ways to make more nutritious maize snacks

A study published in Food Science and Technology reported that adding Amaranthus cruentus (amaranth) to Zea mays (maize/corn) can help boost the nutritional content of the latter. The researchers involved in the study, who are from various schools and universities in Africa, set out to determine if adding A. cruentus leaf powder can indeed boost the nutritional profile of maize-based snacks presented to a consumer panel.

• The main objective of the study was to find out if the addition of amaranth leaf powder can influence the nutrient content and consumer acceptability of extruded provitamin A-biofortified (PVA) maize snacks.
• For the study, researchers used flour made from four different varieties of PVA maize that were mixed with zero to three percent amaranth leaf powder.
• After the ingredients were combined, the results revealed that ash and protein content increased after the addition of amaranth leaf powder.
• The lysine and methionine content of the maize snacks also increased.
• During testing, researchers used PVA maize that ranged from 1.29 micrograms (mcg) to 1.40 mcg with zero percent amaranth leaf powder and 1.54 mcg to 1.78 mcg at three percent amaranth.
• The maize snacks were then presented to a consumer panel.
• The researchers noted that based on the panel’s feedback, the acceptability of the snacks decreased as the amaranth concentration increased. Only two to eight percent of the panel showed very positive reactions to the maize snacks with added amaranth.

The study findings determined that while PVA maize with amaranth leaf powder can be used to produce nutrient-rich and healthy extruded snacks, consumer acceptability of the snacks can still be improved upon.

Find the full text of study at this link.

You can read more articles about other studies on the nutritional benefits of maize at Nutrients.news.

Journal Reference: 

Beswa D, Dlamini NR, Siwela M, Amonsou EO, Kolanisi U. EFFECT OF AMARANTH ADDITION ON THE NUTRITIONAL COMPOSITION AND CONSUMER ACCEPTABILITY OF EXTRUDED PROVITAMIN A-BIOFORTIFIED MAIZE SNACKS. Food Science and Technology. 2016;36(1):30–39. DOI: 10.1590/1678-457X.6813